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1
(The)gluten-free baker : delicious baked treats for the gluten intolerant
(The)gluten-free baker : delicious baked treats for the gluten intolerant
Miles, Hannah | Ryland Peters & Small | 2011
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2
Effects of a gluten-free diet on gastrointestinal symptoms in celiac disease
Effects of a gluten-free diet on gastrointestinal symptoms in celiac disease
JA Murray | Cadmus journal ser | 2004
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3
Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions
Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions
Alfred K. Anderson | Korean Society of Food Science and Technology | 2003
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4
Contribution of intestinal microbial lysine to lysine homeostasis is reduced in minipigs fed a wheat gluten-based diet
Contribution of intestinal microbial lysine to lysine homeostasis is reduced in minipigs fed a wheat gluten-based diet
G Backes | Cadmus journal ser | 2003
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5
Effects of Replacing Dried skim Milk With Wheat Gluten and Spray Dried Porcine Protein on Growth Performance and Digestibility of Nutrients in Nurser
Effects of Replacing Dried skim Milk With Wheat Gluten and Spray Dried Porcine Protein on Growth Performance and Digestibility of Nutrients in Nurser
L. L. Burnham... | AAAP | 2000
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6
Satiating effect of proteins in healthy subjects : A comparison of egg albumin, casein, gelatin, soy protein, pea protein, and wheat gluten
Satiating effect of proteins in healthy subjects : A comparison of egg albumin, casein, gelatin, soy protein, pea protein, and wheat gluten
V. Lang et al | Cadmus journal ser | 1998
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7
Reversal of low bone density with a gluten-free diet in children and adolescents with celiac disease
Reversal of low bone density with a gluten-free diet in children and adolescents with celiac disease
S Mora | Cadmus journal ser | 1998
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8
GUM질,지방질 및 활성 Gluten첨가에 따른 쌀빵 특성 비교
GUM질,지방질 및 활성 Gluten첨가에 따른 쌀빵 특성 비교
강미영 | 한국식품과학회 | 1997
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9
Zine과 Gluten 포장지의 수증기투과도와 기계적 특성
Zine과 Gluten 포장지의 수증기투과도와 기계적 특성
김영호 | 한국식품과학회 | 1995
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